The Minerbio pudding takes its name from a town a few kilometers from Bologna and is very creamy and definitely delicious!
It is a spoon dessert based on cream, eggs, amaretti, and coffee with the intriguing addition of bitter almond liqueur that luckily was in the pantry (my kitchen with attached pantry is a triumph of ingredients and cake molds to envy a pastry shop!)
It is extremely easy but must be cooked for a long time (for me 3 to 3 and a half hours) and requires a MANDATORY equally long rest period in the refrigerator, important characteristics because this way we can organize our work well and have the Minerbio spoon dessert ready for our lunch/dinner/event.
The gastronomy of the Emilia Romagna region is definitely inviting and rich, and this dessert that I wanted to try for a long time is proof of it because it is creamy and envelops and awakens the taste buds in a click!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Since this is my birthplace, the blog is full of savory and sweet recipes and among these, I suggest:
COLLECTION OF EMILIAN-ROMAGNOLE RECIPES read →
- Difficulty: Very Easy
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Bain-Marie
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for MINERBIO PUDDING RECIPE
- 2 cups fresh liquid cream (unwhipped)
- 3.5 oz amaretti (crushed)
- 3 eggs (medium)
- 2.8 oz sugar (plus more for the caramel mixed with a tablespoon of water)
- 1 coffee cup coffee (one small cup)
- 1 small glass almond liqueur
Tools for MINERBIO PUDDING RECIPE
- Plumcake Molds
- Whisks
FOR THE PREPARATION OF THE MINERBIO PUDDING RECIPE
1) As I wrote above, the preparation of the Minerbio pudding recipe is super easy, so the first thing I do is roughly chop the amaretti, leaving them in a bowl.
2) In a second bowl, I mix the eggs with the sugar using a whisk, then add the fresh liquid cream, the cold espresso coffee, the bitter almond liqueur, and the crushed amaretti.
3) I mix the mixture very well and proceed to make the caramel for the loaf pan.
4) I confess that I caramelize the mold at random without a defined recipe by putting sugar and a little water in the mold, which I then place directly on the flame, taking great care to obtain a caramel that is not too dark and always using oven mitts or a cloth because the caramel is extremely hot!
5) After spreading the caramel on the bottom and also on the walls of the mold, I pour the whole mixture, which will then cook in a bain-marie in the oven at 320°F (160°C) for over 3 hours.
6) I confess that after 3 hours and a bit, after inserting a knife and finding some small tiny pieces of mixture remaining, I left it for another 10 minutes, then I turned it off almost in despair!
7) I then let the Minerbio pudding cool for about 4 hours, and the result is sensational!!!!!!!!!!!!!!!
8) So I feel like saying that after the prolonged cooking, it is essential to let it cool very well before enjoying it!
Enjoy your meal!
Annalisa
Annalisa says…
Perhaps we could reduce the amount of sugar to 50 grams because the cream and also the amaretti make the mixture sweet!
Dessert taken from the Emilia Romagna recipes site
